Street BBQ “Tokyo” Togarashi Rub
Destination: Tokyo, Japan
The vibe: smoke-filled laneways of hibachi grills manned by Japanese masters standing almost shoulder to shoulder - the sheer volume of people cooking and eating and moving onto the next is extraordinary. Not for the faint hearted but definitely for the very hungry.
Imagine: The intersection between Japanese precision and BBQ. The perfect balance of salt, pepper and chilli.
The Street BBQ take: after a particularly enthusiastic night in Japan, and to cut a long story short, we’ve ended up with the exact recipe for a true Togarashi spice mix, from a legitimate Izakaya master: just the right amount and type of salt, balanced with sansho pepper and a hint of chilli.
Best way to use: sprinkle liberally over chicken skewers, prawns, calamari, pork strips, eggplant or corn. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
Explore. Experience. Enjoy.
How To Use
Apply before, during or after cooking to taste.
- Chicken skewers
- Pork strips/stir fry
- Eggplant & corn